My son absolutely LOVES cherry season so as soon as these sweet little things start showing up at the local markets, they become a staple around here.  I knew every time I would eye these in the fridge I would have to create a recipe using them and here we are.  A decadent, fudgey chocolate cake with a chocolate swirl and chunks of sweet cherries.  So delicious, so macro friendly and the fact that I used cottage cheese here not only lowers the carbs for each huge slice, but packs in some solid extra protein (over 25 grams!).  and can I just tell you, it is heaven!  I’ve included my chocolate Creami recipe as a bonus here, but my vanilla Creami base would be absolutely amazing as well.  So, without anymore delay, let’s make…

 

Ingredients:

• 250 grams 2% cottage cheese
• 28 grams Chocolate Brownie Batter spread
• 50 grams dark cocoa powder
• 2 tsp vanilla
• 83 grams erythritol 
• 3 grams powdered stevia (*optional)
• 92 grams egg whites
• 1 tsp sea salt
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 60 grams whey plain, chocolate or vanilla protein powder (if using plain, I suggest using the optional stevia sweetener)
• 7 grams coconut flour
• Topping:
• 100 grams fresh or frozen black cherries
• 14 grams Chocolate Brownie Batter spread swirled on top

To make:

Blend all ingredients, except your topping, till silky smooth in a high speed blender. Pour into an 8×8 inch parchment paper lined baking dish.  Top with your cherries and still in, then drizzle and swirl your Cocoa Bar on top. Bake at 350 for 25-27 minutes.  Let cool completely. Top with a scoop of Mocha Creami, some whip, fresh berries or enjoy all on their own.  You can’t go wrong here.

Makes a total weight of 580 grams.

Macros for 4 bars each 145 grams each:

222 calories

17.3c/6.5f/25.5p

Macros with 1/2 pint of the Chocolate Creami:

289 calories 

23.6c/8.8f/33.5p

Saved in MFP: Macro Minded Monique-Cottage Cheese Black Forest Cake

 

(*Chocolate Oreo Creami must be logged separately.)

•Bonus Chocolate Creami Recipe•

• Chocolate Creami Base:
• 10 ounces unsweetened cashew milk
• 30 grams 2% cottage cheese
• 7 grams Sugar Free Chocolate pudding (I prefer Simply Delish Naturals)
• 15 grams chocolate Active Stacks (or protein powder of choice)
• 5 grams dark cocoa powder
• 2 TB Erythritol
• Pinch of sea salt
• Stevia to taste

To make:

Combine/blend all of your Creami ingredients except your mix in and toppings and pour into your 16 ounce Creami pint.  Freeze overnight (at least 10 hours).  Prepare on the ice cream mode, then add 2 TB additional milk and spin again on “re-spin”.  Top off your Black Forest cake with two scoops (half of the pint) and an extra drizzle of CBJ and enjoy!

Macros for half of a pint:

68 Calories

4.8c/2.4f/7.8p

Saved in MFP: Macro Minded Monique-Chocolate Oreo Creami